Výsledky vyhledávání - "Sukhcharan S. Thind"

Nutritional, microbial and organoleptic qualities of fish patties prepared from carp (Cyprinus carpio Linn.) of three weight groups

Autor: Sukhcharan S. Thind, Gurpreet K. Sehgal, Meenakshi Shahi, H.S. Sehgal

Publikováno v: Journal of Food Science and Technology. 48:242-245

Fish patty from common carp (Cyprinus carpio Linn.) which has low consumer preference due to the presence of intramuscular spines was developed and the effects of fish weight and the type of extender on product quality were determined. Six different

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aed6d895625a3ab89cca45a183185fa0
https://doi.org/10.1007/s13197-010-0118-x

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